Lemon Garlic Roasted Chicken

Ingredients

• 1 whole Whole Chicken (about 3-4 lbs)
• 2 large Lemons
• 6 Garlic cloves
• 2 tablespoons Fresh Rosemary (chopped)
• 2 tablespoons Fresh Thyme (chopped)
• 3 tablespoons Olive Oil
• 2 teaspoons Salt
• 1 teaspoon Black Pepper
• 1 teaspoon Paprika
• 1 medium Onion (quartered)
• 2 medium Carrots (chopped)
• 2 Celery stalks (chopped)
• 1/2 cup Chicken Broth (gluten-free)

Instructions

1. 1

   Preheat oven to 400°F (200°C).

2. 2

   Rinse the chicken inside and out and pat dry with paper towels.

3. 3

   In a small bowl, mix together olive oil, salt, pepper, paprika, rosemary, thyme, and minced garlic (reserve 2 cloves for stuffing).

4. 4

   Rub the mixture all over the chicken, inside and out.

5. 5

   Cut one lemon in half. Squeeze the juice of one half over the chicken. Stuff the remaining lemon half, 2 minced garlic cloves, and some of the herbs into the chicken cavity.

6. 6

   Place the onion, carrots, and celery in the bottom of a roasting pan. Place the chicken on top of the vegetables.

7. 7

   Cut the second lemon into wedges and arrange around the chicken in the pan.

8. 8

   Pour chicken broth into the bottom of the roasting pan.

9. 9

   Roast for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. Baste the chicken with pan juices every 20 minutes.

10. 10

    Let the chicken rest for 10 minutes before carving and serving.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.